Panettone Bread and Butter Pudding Recipe
This gluten-free Panettone Bread and Butter Pudding is a decadent, comforting dessert that transforms leftover panettone into a rich, custardy treat infused with amaretto and vanilla. Perfectly baked to golden perfection and finished with a light dusting of icing sugar, it’s an elegant twist on a classic British pudding that’s sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
Scale
Panettone
- 450 g gluten free panettone
- 75 g unsalted butter (approx, for greasing and spreading the slices)
Cream Mixture
- 4 large eggs
- 250 ml double cream
- 250 ml milk
- 100 ml amaretto
- 50 g light brown sugar
- 1 tsp vanilla extract
Finishing
- Icing sugar (for sprinkling)
Instructions
- Prepare the panettone slices: Cut the gluten free panettone in half lengthways then slice into 1cm thick pieces. Lay them in a single layer on a tray and leave to go stale overnight or place in a warm oven at approximately 50°C for 30 minutes to dry out.
- Grease the dish: Generously butter a rectangular ovenproof dish to prevent sticking and add flavor.
- Butter the panettone: Spread butter on one side of all the panettone slices, then arrange them in the dish slightly overlapping, creating a neat layer.
- Mix custard ingredients: In a large jug or bowl, whisk together the eggs, double cream, milk, amaretto, vanilla extract, and half the light brown sugar until well combined.
- Soak the panettone: Pour the custard mixture evenly over the panettone slices, pressing down gently to ensure the bread absorbs the liquid. Let the pudding stand for around 20 minutes to soak while you preheat the oven.
- Bake the pudding: Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Sprinkle the remaining sugar on top of the pudding and bake for 35 minutes until the surface is golden brown and the custard is set.
- Rest and serve: Remove the pudding from the oven and let it stand for 30 minutes before serving warm. Dust with icing sugar just before serving for an elegant finish.
Notes
- Using gluten free panettone makes this dessert suitable for gluten-sensitive guests.
- Allowing the panettone to go stale or drying it in the oven prevents the pudding from becoming too soggy.
- Amaretto adds a lovely almond flavor, but can be omitted or substituted with another liqueur or vanilla extract for a non-alcoholic version.
- Resting the pudding after baking helps it set and enhances the flavors.
- Serve warm with cream or vanilla ice cream for added indulgence.
Keywords: panettone bread and butter pudding, gluten free dessert, amaretto pudding, British pudding, custard baked dessert
